Dinners at Whispering Pines are a leisurely affair, in a tranquil and relaxing atmosphere. Each dish has been carefully chosen and prepared by our Swiss trained Master Chef, who takes great delight at the patrons full enjoyment of his teams creative work. Combined with a choice from our fine selection of wines or aperitifs, the evening dinner is sure to be a most memorable occasion
Choose one dish from each course
3 Course Dinner – R285.00 per person
Mixed Garden Salad (v)
Selected Salad Greens with Watercress, Cucumber, Carrots, Radish, Red Onion, Cherry Tomatoes, Italian Parsley, Green Peppers (Calamata Olives, Feta or Mozzarella Cheese –Optional).
Fried Crumbed Camembert with Cranberry Sauce
Deep fried crumbed Camembert Cheese, served with a delicious Cranberry Sauce.
Gravadlax, Dill and Asparagus Terrine
Gravadlax Strips filled with a mixture of Crème Fraîche, Cream Cheese Dill, Asparagus
and Horseradish, served with Green Pepper Corns and Lemon Wedges.
Deep Fried Snails
Snails in Tempura Batter, deep-fried. Served with Garlic Butter,
Black Cherry Confit and Tomato and Red Onion Salsa.
Mussel in Wine
Served in a White Wine, Tomato & Cream Sauce with sliced buttered Brown Bread.
Cream of Butternut Soup (v)
Liquidized freshly cooked Butternut seasoned & flavoured with Cinnamon, and a little Curry with a dash of fresh Cream.
Mango or LemonSorbet
To refresh the Palate
Baked Cheese Crumbed Line Fish Fillet
Line Fish Fillet crumbed with a mixture of Bread Crumbs, Capers, and Cheese, with a Mushroom, Tomato and Onion Sauce, served on Stir-Fry Vegetables, with French Fries and Lemon Wedges.
Chateâubriand Béarnaise
Grilled Fillet Steak garnished with a Vegetable assortment, consisting of roast New Potatoes,
grilled Cherry Tomatoes, Mushrooms, Mini Corn, Baby Carrots, Snow Peas with Sauce Béarnaise.
Grilled Sole Almondine
A grilled Sole, served with a Lemon and Butter Sauce, toasted flaked Almonds, French Fries and fresh Vegetables.
Roast Herb and Mustard Crusted Rack of Lamb
Marinated Rack of Lamb, encrusted with Herbs and Mustard roasted to perfection served with French Fries and Vegetables.
Roast Honey and Chutney Baby Chicken
A Baby Chicken marinated, smothered with Chutney and Honey. Served with Sauté Potatoes
and mixed Garden Vegetables.
Roast Duckling Bigarade
Portions of Roasted Duckling, napped with a Sauce consisting of Orange Juice, Orange Rind, Sugar, Chicken Stock, Soya and Tomato Sauces and Triple Sec Liqueur. Garnished with Orange Slices and Cherries. Served with SautéPotatoes and Red Cabbage
Mushroom Strudel (v)
Slices of seasoned Mushrooms, prepared with Onions, a touch of Garlic, ground Black Pepper
& thickened with fresh Cream. Wrapped in Phyllo Pastry, served with oven-baked Vegetables.
Baked Penne Primavera (v)
Penne baked in the Oven with Spinach, Mushrooms, oven roasted Vegetables, Cream,
Mozzarella and Parmesan Cheese.
Raspberry Crêpe Surprise
Vanilla Ice Cream covered with Pancakes and decorated with Raspberries.
Served with Crêpe Suzette Sauce...
Wharton’s Choc Nut Spring rolls
Deep fried rolled Phyllo Pastry filled with roasted Almonds and Nutella. Served
with whipped Cream and Chocolate Sauce
Panna Cotta
A delicious Vanilla flavoured Pudding consisting of fresh Cream, Gelatin and roasted Almond Nibs. Served with Berries in season and Berry Coulis.
Malva Pudding with Amarula Sauce
Served with a Sauce consisting of fresh Cream, Butter, Sugar, Cinnamon and Amarula Cream Liquer.
Cheese Platter
Assorted local and imported Cheese with Fig Preserve,
savoury Crackers and a glass of Port.
